Photo by Goran Kosanovic for The Washington Post
This recipe turns a humble bowl of rice into a lip-smackingly tasty and nourishing meal.
The bowl is brimming with colorful spring vegetables — asparagus, peas and carrots — that are stir-fried with scallion, ginger, garlic, a pinch of crushed red pepper flakes and aromatic sesame oil. The aroma gets your mouth watering the second those flavors hit the skillet.
This recipe calls for brown rice because it is the most accessible whole-grain variety, but black or red rice would also be delicious and make for an intriguing twist. Whatever type you choose, it is critical to start with cooked rice that has been well chilled, otherwise it can become gummy when stir-fried. Once the rice in the pan is hot you stir in savory soy sauce, fragrant sesame oil and sesame seeds, then serve it heaped in bowls, each crowned with a just-fried egg.
Sesame Fried Rice With Spring Vegetables and Egg
Ingredients
3 tablespoons peanut oil or canola oil
8 ounces asparagus (1/2 bunch), woody ends trimmed, cut on the bias into 1-inch pieces
1 cup shredded carrots
1 cup peas, fresh or frozen (not defrosted)
4 scallions, thinly sliced, the dark-green part also thinly sliced and reserved for garnish
1 tablespoon peeled, freshly grated ginger root
2 large cloves garlic, minced
Pinch crushed red pepper flakes
3 1/2 cups very cold cooked brown rice
2 1/2 to 3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 tablespoons toasted (white) sesame seeds
4 large eggs
Salt (optional)
Directions
Heat 2 tablespoons of the oil in a very large nonstick skillet or well-seasoned wok over medium-high heat. Once the oil shimmers, add the asparagus and cook for 2 minutes, stirring frequently, until they begin to soften.
Add the carrots and peas; cook for 1 minute, then add the scallions, ginger, garlic and crushed red pepper flakes. Cook for 30 seconds, stirring, then add the rice; cook, stirring, until heated through, 3 to 5 minutes.
Stir in the soy sauce (to taste), toasted sesame oil and sesame seeds. Reduce the heat to low to keep warm as you cook the eggs.
Heat the remaining tablespoon of oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet; fry just until the whites are cooked but the yolks are still runny.
To serve, spoon the fried rice and vegetables into individual bowls. Place an egg on top of each portion. Garnish with scallion greens and season lightly with salt, if desired.
Makes 4 servings
Per serving: Calories 480; Total Fat 23g; (Sat Fat 4g); Protein 16g; Carb 53g; Fiber 8g; Cholesterol 185mg; Sodium 540mg; Total Sugar 6g
